Elke Stedefeldt – författare

This volume guides readers through effective food safety management. Chapters are divided into two parts detailing risk-based checklists, physical structures, food handling practices, behavioural intentions, food safety culture, microbiological analyses of food, surfaces, food service scoring, categorisation systems, risk-benefit analysis model, food safety climate, and the application of design thinking to food safety challenges. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Food Safety in Food Services aims to feature current industry standards and provide innovative, risk-based, and sustainable future methods for food safety.